Creamy Spinach Turkey Meatballs
These Creamy Spinach Turkey Meatballs are a delicious and healthy weeknight dinner option. Tender turkey meatballs, packed with spinach, are simmered in a luscious, creamy Parmesan sauce. Serve over pasta, rice, or mashed potatoes for a comforting and satisfying meal.
Equipment
- Large bowl
- Measuring cups and spoons
- Garlic press
- Chopping board
- Knife
- Large skillet
- Whisk
- Spoon
- Kitchen towel or cheesecloth
- Small ice cream scoop or cookie scoop
- Plate or baking sheet
- Lid for skillet
Ingredients
- 1 pound ground turkey
- 1 cup frozen spinach, thawed and squeezed dry
- ½ cup breadcrumbs panko or Italian seasoned
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- ¼ cup chopped onion
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ½ cups chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- Optional: Red pepper flakes for a touch of heat
- Fresh parsley, for garnish optional
Instructions
- Thaw the frozen spinach completely. Once thawed, squeeze out as much excess water as possible using a clean kitchen towel or cheesecloth. The spinach should be almost completely dry.
- In a large bowl, combine the ground turkey, squeezed spinach, breadcrumbs, Parmesan cheese, egg, minced garlic, chopped onion, oregano, salt, and pepper.
- Gently mix all the ingredients together with your hands. Be careful not to overmix, as this can make the meatballs tough. Mix until just combined. The mixture should feel moist but not overly wet.
- Roll the mixture into 1-inch meatballs. Using a small ice cream scoop helps to create uniform-sized meatballs. Place the meatballs on a plate or baking sheet.
- Heat the olive oil in a large skillet over medium heat. Add the meatballs to the skillet in a single layer, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 2-3 minutes per side. They don't need to be cooked through at this point; you just want to get a nice sear on them.
- Remove the browned meatballs from the skillet and set them aside on a plate.
- In the same skillet, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly. This creates a roux, which will thicken the sauce. The roux should be a light golden color.
- Slowly pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth.
- Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened slightly.
- Stir in the heavy cream, Parmesan cheese, and garlic powder. Season with salt and pepper to taste. If desired, add a pinch of red pepper flakes.
- Gently add the browned meatballs back to the skillet, making sure they are submerged in the sauce.
- Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened to your desired consistency. The internal temperature of the meatballs should reach 165°F (74°C).
- Serve the Creamy Spinach Turkey Meatballs over pasta, rice, mashed potatoes, or even on their own as an appetizer. Garnish with fresh parsley or a sprinkle of Parmesan cheese.
Notes
For best results, ensure the spinach is thoroughly squeezed dry. Overmixing the meatball mixture will result in tough meatballs, so handle gently. Taste the sauce and adjust seasonings as needed before adding the meatballs back in. Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, cool meatballs and sauce separately, then store in freezer-safe containers for up to 3 months. Reheat thoroughly before serving. For a richer sauce, use whole milk instead of heavy cream.